Mini Veggie Quiches

2Bit likes the option of mini crustless quiches but also the fact that you can make protein-packed crusts from leftover quinoa.

What You'll Need

For the quinoa/rice crust:

-1 egg

-1 cup left over quinoa and/or brown rice

-1/4 c shredded cheddar cheese

Bake at 425 for 15 minutes

For the Filling:

-1 tbsp evoo (for sauteeing veggies)

-1-2 cloves garlic

-1/2 onion

-1/2 red pepper

-chopped spinach (about 2 big handfulls)

-6 eggs

-1 1/3 c skim milk

- 1/2 c shredded cheddar cheese

-1/2 tsp cajun seasoning

- salt & pepper 

{recipe adapted from}

http://www.tayloreason.com/corkscrew/tasty-food/recipe-healthy-and-quick-crustless-mini-quiche/ and http://www.tayloreason.com/corkscrew/tasty-food/recipe-healthy-and-quick-crustless-mini-quiche/

1. Sautee chopped onions and garlic in EVOO until fragrant. Add red peepers and spinach just long enough to get a nice veggie aroma. You don't want to overcook your nutrient- packed veggies. Allow to cool while you whisk eggs, cheese and milk together.

2. While veggies are sauteeing, grease muffin holes. (Spray olive oil works great) Combine the quinoa crust ingredients and fill each muffin hole about half full. Bake at 425 for 15 min.

3. Combine the cooked veggies with egg/milk mixture.

4. Pour the egg/veggie mixture into the baked quinoa crusts.

5. Bake at 350 for 25-30 minutes or until the quiches do not jiggle when you shake them.

~~~

For crustless mini bite-size quiches, add egg/veggie mixture into greased mini muffin holes.

Add water to the unfilled holes.

~~~

Notice how bright these quiches are? That's because they are made with organic farm fresh eggs from my mom's farm and the yolks are just significantly brighter. 

*** A couple notes:

-These freeze really well and heat up nicely for a quick little breakfast. 

-This recipe was a double batch for a party and so I could freeze some, so you can half the recipe if need be.

- I forgot to bake the quinoa crusts for 15 min. before adding the egg mixture atop. But they still turned out great, but it kinda became an egg muffin rather than with a distinction between the crust and egg part.